Best Fudge Sauce
Thursday, Jul 26 2012

Let me tell you how I suffer for you. For the last year I’ve experimented with creating the very best fudge sauce. I tried a range of recipes and dozens of variations saving you hours of labor, the expense of ingredients, and several extra pounds, thank you very much.

My Great-Aunt Evelyn was an award-winning cook and when I was a child we begged her to make us her delicious fudge sauce. Honestly, I like the one I’ve developed even better. It’s a rich, dark chocolate that isn’t very sweet. If you like a milder or sweeter sauce, add more sugar.

Of course, the grade and brand of chocolate you use makes tremendous difference. I use imported Italian chocolate chips from Graham’s, the most delightful chocolate shop (http://www.grahamschocolate.com/).

Following are both Aunt Evelyn’s recipe and my own. Also is my friend, Doris’ which is excellent. When cooking, be sure to stir very often to prevent burning. Keep in mind that the longer you simmer the sauce, the thicker it will be, and once refrigerated, it thickens even more. Store in glass pint or ½ pint sized jars in the refrigerator.

Warm a few tablespoons and pour over ice cream or cake, or sneak spoonfuls straight out of the jar. Let me know which recipe you prefer. Enjoy.

Mary’s Fudge Sauce (Makes 2 pints)

2 cups heavy whipping cream

1/3 cup unsalted butter

¾ teaspoon salt

12 ounces dark (semi-sweet) chocolate

½ cup sugar

Stir all ingredients together in saucepan over medium to low heat until bubbly. Continue cooking until the sauce thickens being sure to stir often.

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4 Responses to Best Fudge Sauce

My, my, my…………………the things you suffer through for your readers!!!! Thanks for the time and experimentation in this one! I think I’ll join you in this experiment as well; “take one for the team” as they say!

I must reveal that your Aunt Evelyn found her recipe on the back of a box of Baker’s Chocolate (I’m looking at the original box right now), long since removed in favor of a “lighter” (less flavorful) sauce. It is a magnificent sauce, and your aunt, like all great cooks, knew a good formulation when she came across one.

Equally magnificent was their recipe for chocolate cake printed on the package in the 1940s-1950s. If anyone knows what that recipe is, I am desperately seeking it. It had disappeared by the late-’60s when I stumbled upon the recipe for this sauce/frosting and realized where my own favorite childhood cook had found her “secret recipes.”